Sheet Pan Meatloaf
Servings: 4 Servings
Ingredients
Meatloaf
- 1 pound lean ground beef
- 1/2 cup of gluten-free breadcrumbs
- 1 Tbs Worcestershire sauce
- 1 large egg
- 1/2 cup milk
- 2 cloves garlic minced
- 1/8 tsp salt
- 1/2 cup Parmesan cheese grated
- 1 tsp oregano
- 1 tsp hot sauce
Sauce
- 3/4 cups beef stock ketchup
- 1 Tbs brown sugar
- 1 tsp Dijon mustard
- 1 pinch cayenne
Sides
- 1 pound golden potatoes cut into 1 inch pieces
- 8 oz green beans trimmed
- 1 Tbs olive oil divided
- Salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil.
- In a medium bowl, mix together ground beef, breadcrumbs, Worcestershire sauce, egg, milk, garlic, salt, Parmesan cheese, oregano, and hot sauce.
- Shape into 8 small loaves and place on the baking sheet.
- In a microwave safe bowl, add 1 tbs olive oil, diced potatoes, and generously season with salt and pepper. Cook about 8 minutes. Stirring occasionally about every 1-2 minutes of cook time.
- While the potatoes are cooking, mix together the sauce in a small bowl.
- Spoon a generous glaze of sauce on top of the meatloaf.
- Place the potatoes on the pan around the meatloaf.
- Cook for 10 minutes.
- Toss the green beans in 1/2 tablespoon of olive oil. Generously season with salt and pepper.
- Remove the pan and add the green beans around the meatloaf.
- Spoon more sauce on top of the meatloaf.
- Cook for an additional 15 minutes until the internal temperature of the meatloaf reaches 160 degrees.
- Serve.
Notes
Be sure to check labels for gluten-free.
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